I’ve been very busy for the past 2 months. Flew to New York twice to take care of Diana and don’t have time to do much especially cooking, baking, blog posting or blog hopping. Meals at home are mostly simple salad, sandwiches or one pot meal. Just before I flew to NY, I wanted to finish up the few pieces of Bak Kua in the fridge. I am too lazy to turn on the big oven just to warm them up I simply cut them up and throw it into the fried rice. Carlos like it a lot and told me to cook our next fried rice meal again with it but I told him he might need to wait till the next CNY before I make another batch of bak kua again. So if you have any leftover of bak kua from CNY why not use it to make fried rice. I am pretty sure you are going to like it.
3 cups cooked rice – preferably overnight rice
4 pieces bak kua – cut small
6 large shrimps – peel and deveined
½ cup peas
2 shallots – thinly sliced
2 cloves garlic - chopped
2 spring onions – cut small
1 red chili – cut small
1 tbsp oyster sauce
3 tbsp light soy sauce
Salt and pepper to taste
1. Heat up wok on high heat and add in 2 tbsp of olive oil. Put in shallots and garlic and stir fry until fragrant and lightly brown. Add in the bak kua and continue to stir fry another minute.
2. Add in the shrimps, chili and peas and stir fry until the shrimps turn pink. Push all the ingredients to the side of the wok, add in another tbsp of oil, and crack in the eggs and add in one tbsp of soy sauce. Scramble the eggs for a few second or until half cook, add in the rice and all the rest of the seasoning.
3. Continue to stir fry until everything is well combined for another 3 minutes. Check seasoning and sprinkle in the spring onions and give it a few final toss. Dish out and serve warm.